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Ingredients Jump to Instructions ↓

  1. 5 cups 1185ml Half-and-half

  2. 1/4 cup 49g / 1.7oz Butter - (1/2 stick)

  3. 1 cup 198g / 7oz Sugar

  4. 3 Extra-large eggs

  5. 1/4 cup 15g / 1/2oz Cornstarch

  6. 1 teaspoon 5ml Vanilla

  7. 1/4 teaspoon 1 1/3ml Salt

  8. 1 cup 237ml Miniature marshmallows

  9. 1 1/4 cups 116g / 4.1oz Flaked coconut

  10. 2 Baked

  11. 9" pie shells Meringue

  12. 1 1/4 cups 247g / 8.7oz Egg whites

  13. 8 to 9 extra-large eggs

  14. 1 teaspoon 5ml Cream of tartar

  15. 1 1/2 cups 297g / 10oz Sugar

Instructions Jump to Ingredients ↑

  1. Recipe Instructions For filling, combine half-and-half and butter in saucepan. Bring just to boil over medium heat. In medium bowl, whisk together sugar, eggs, cornstarch, vanilla and salt until cornstarch is completely dissolved and mixture is well-blended. Gradually add to mixture in saucepan, stirring constantly with wire whisk. Cook, stirring constantly, about 1 minute or until thickened. Add marshmallows and 3/4 cup of the coconut. Cook and stir until marshmallows melt and mixture is well-blended. Pour into pie shells. Refrigerate at least 2 hours. Heat oven to 350 degrees. For meringue, in large bowl, beat egg whites and cream of tartar until soft peaks form. Add sugar, a small amount at a time, beating constantly until stiff peaks form. Spread half the meringue over each pie to edge of crust. Sprinkle each with 1/4 cup of the remaining coconut on each pie. Bake 12 to 15 minutes or until lightly browned. Refrigerate until served. This recipe yields 16 servings.

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